Shortened cakes, also known as butter, conventional, or creamed cakes, are the most commonly prepared types, especially for birthday and wedding celebrations.
Came out great, didn't it?
Fats and Leavening Agents
The more common types of fats used in a shortened cake are shortening, MARGARINE, VEGETABLE oil and liquid fats.
Angel food cakes depend entirely on beaten egg whites to rise. no leavening agents, such as baking powder or soda, are used. In addition, angel food cakes have no added shortening or egg yolks, so they are excellent choices for those concerned with weight control or heart disease.
The average number of eggs that go into a Shortened cake are about 4 eggs, but it all depends on what the recipe calls for.
That is one weird egg!
What is the Cake's mixing method?
The mixing method used for Shortened Cake is the creaming method.
It is done with sugar beaten into stick butter, margarine or shortening, until light and fluffy. Eggs are then added. Finally, flour and dry ingredients added.